Description
Tender and flavorful lemon garlic chicken bites, perfect as an appetizer or main course. Marinated in a zesty lemon-herb blend and cooked to juicy perfection.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the Chicken: Cut chicken breasts into 1-inch cubes. Place in a medium bowl.
- Make the Marinade: In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, red pepper flakes (if using), salt, and pepper.
- Marinate the Chicken: Pour marinade over chicken, ensuring all pieces are coated. Toss gently. Cover bowl or transfer to a resealable bag.
- Refrigerate: Marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours (but no more than 8 hours).
- Pan-Frying:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Remove chicken from marinade (discard marinade). Add chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches.
- Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and internal temperature reaches 165°F (74°C).
- Remove from skillet and place on a plate lined with paper towels to absorb any excess oil. Let it rest for a minute or two before serving.
- Baking:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Remove chicken from marinade (discard marinade). Arrange chicken cubes in a single layer on the prepared baking sheet, making sure they are not touching each other.
- Bake for 15-20 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C). Flip halfway through for even browning.
- Broil for the last 1-2 minutes for extra browning (watch carefully to prevent burning).
- Grilling:
- Preheat grill to medium-high heat. Clean and lightly oil grates.
- Thread chicken onto skewers (optional).
- Remove chicken from marinade (discard marinade). Place chicken on the grill grates or skewers.
- Grill for 8-10 minutes, turning occasionally, until cooked through and has grill marks. Internal temperature should reach 165°F (74°C).
- Garnish (Optional): Sprinkle with fresh chopped parsley and serve with lemon wedges.
- Serve Immediately: Serve hot and juicy.
- Serving Suggestions: Serve as an appetizer, over rice/quinoa/pasta, as a salad topping, in tacos/wraps, or on skewers with grilled vegetables.
- Dipping Sauces: Serve with ranch, honey mustard, garlic aioli, tzatziki, or sweet chili sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave, oven, or skillet.
Notes
- Marinating the chicken for longer (2-4 hours) will result in more flavorful and tender bites.
- Don’t overcrowd the pan when pan-frying, or the chicken will steam instead of sear.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- For extra browning when baking, broil for the last 1-2 minutes, but watch carefully to prevent burning.
- Serve with your favorite dipping sauces for added flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes